Pecorino Crusted Chicken with Mixed Baby Greens Salad

0 Preheat oven to 475°. In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons Of the olive oil and they thyme. Season the chicken with salt and pepper then brush with the mustard mixture all over.
1 Pat 2 tablespoons of the pecorino and Gruyère cheese mixture all over the chicken thighs.
2 Transfer the chicken to a rimmed lined with aluminum foil baking sheet.
3 Bake the chicken on the top shelf of the oven for about 15 to 18 minutes, or until cooked thru and nicely browned.
4 In a bowl combine the remaining olive oil and mustard and stir in the water.
5 Add the mixed baby green and the tomatoes. Season with salt and pepper and toss well.
6 Spoon the salad onto plates, top with chicken and serve